HRTM 340 Exam 1 Study Guide
HRTM 340 Exam 1 Study Guide HRTM 340
Popular in Nutrition
Popular in Department
This 3 page Study Guide was uploaded by Jane Warther on Friday January 29, 2016. The Study Guide belongs to HRTM 340 at University of South Carolina taught by Elizabeth Morton in Spring 2016. Since its upload, it has received 133 views.
Reviews for HRTM 340 Exam 1 Study Guide
Report this Material
What is Karma?
Karma is the currency of StudySoup.
You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!
Date Created: 01/29/16
HRTM 340 Nutrition Exam 1 Study Guide Questions 1. What are the five leading causes of death in America? List them in order from first to last 2. Who has the most influence on a person’s diet? 3. Is America as a country overweight? If so, how much is? 4. How much is the country is obese? 5. What is the difference between overweight and obese? 6. What is the name of the task force put together by the government that created broad health objectives nationwide? 7. Healthy People is done every years. 8. List some of the health objectives that Healthy People has for the year 2020. 9. Healthy People has a part of it that is focused mainly on diet objectives called that includes something named which shows a person what their plate of food should look like for each meal. 10. List the problems that a nutritious diet could help solve. 11. In my plate, you should choose a plate that has the largest portions being and , with the smallest portions being and . 12. How many servings of fruit and vegetables should a person try to eat a day? 13. Fiber is a type of . 14. Is fiber digested? 15. List the amount of calories fat, carbohydrates and proteins have per gram. 16. Where does digestion of carbs begin? 17. Fat needs the help of to be digested . 18. For a protein to be digested first has to be . 19. The majority of nutrients and vitamins is absorbed where? 20. Where is water absorbed? 21. Carbs include what three foods? 22. The two types of fiber are . 23. What are two examples of complex carbs? And what does that mean? 24. What are some examples of starches? 25. Fiber doesn’t have any calories, why is this? 26. Describe insoluble fiber and list examples. 27. Describe soluble fiber and list examples. 28. What are some benefits of fiber? 29. What is the difference between a food craving and a habit? 30. What the three types of nutrients that people get energy from? 31. What should the majority of a person’s diet be composed of? 32. is found in all carbohydrates. 33. is a type of sugar that is what fuels the cells in the body. 34. Is obesity caused by consuming too much sugar? 35. It is ideal to have at least of fiber in carbohydrate product. 36. What is the issue with sugar substitutes? 37. What is a diverticula and what could contribute to it? 38. What is it called if the diverticula becomes infected and what could increase the chance of infection? 39. List the food groups that contain carbs. 40. List the food groups that do not contain carbs. Answers 1. First heart disease Second cancer Thirdstroke Fourthdiabetes Fifthhypertension (high blood pressure) 2. Mother/ person who raised them 3. Over 2/3 of America is overweight 4. Over ½ of America is obese 5. The difference is body mass index (BMI) which is the relation of height to weight 6. Healthy People 7. Ten 8. Reduce the five leading causes of death, reduce contamination of food in restaurants, reduce iron deficiency of women of child bearing age 9. Dietary Guidelines; My plate 10. Energy problems, headaches, sleep problems, constantly being sick, stomach problems. 11. Grains and vegetables; fruits and proteins 12. Nine 13. Carb; Plants 14. No, it doesn’t cross the wall of the small intestine into the blood stream 15. Fat 9 per gram; Carb4 per gram 16. In the mouth 17. Bile; gallbladder 18. Denatured 19. Small intestine 20. Large intestine 21. Sugar, starch, and fiber 22. Insoluble and soluble fiber 23. Starch and fiber; it means the body takes longer to break it down than simple carbs 24. Corn, potatoes, rice(brown rice is best), beans, and peas 25. Fiber doesn’t have calories because it isn’t digested. 26. It doesn’t break down; a tough fiber. Brown rice, green beans, nuts, whole wheat, bran, and fruit/ vegetable skins. 27. It can breakdown; mushy fiber. Corn, beans, rye, potatoes, broccoli, oat bran. 28. It can help with weight loss by making a person feel full without eating as much. It can also help with digestive tract disorders like constipation(insoluble fiber would help with this) and diarrhea (soluble fiber would help with this). 29. A food craving doesn’t happen at the same time of every day, or after an emotional event and is unpredictable. A food habit is wanting something to eat at a certain time a day; it is predictable. 30. Carbs, fats and proteins 31. Carbs; 60% of a person’s diet should consist of carbs. 32. Sugar 33. Glucose 34. No, obesity is more related to consuming more calories than our bodies can handle and then not burning them off. 35. 3g 36. Sugar substitute may be calorie free but it stimulates a desire for more simple carbs which could cause a person to overeat. 37. It is a weakened spot in the intestines that forms a little pouch that could be from not eating enough insoluble fiber because insoluble fiber causes more contractions causing the muscles in the intestine to work more and strengthen. 38. Diverticulitis and eating fruits with seeds like strawberries can get stuck in the pouch and increase the chance of infection. 39. Starch, fruit, vegetables, and fruit 40. Meats and fats
Are you sure you want to buy this material for
You're already Subscribed!
Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'